Pasta e Fagioli Soup
- 3 Tbsp. Olive Oil
- 1 cup chopped Red Onion
- 4 cloves minced Garlic
- 28 oz. can Diced Tomatoes in juice
- 2 tsp. Dried Oregano
- 1 tsp. Dried Basil
- ½ tsp. Dried Thyme
- ¼ tsp. Black Pepper
- 4 cups Chicken or Vegetable Broth
- 2 cups White Beans (Cannellini or Great Northern Beans)
- 1 cup mini Pasta Shells
- 2 cups shredded Kale
- Salt, to taste (will depend on saltiness of broth used)
- Red Chili Flakes
How to Cook Pasta e Fagioli Soup
Step 1. Heat the olive oil in a pot over medium heat. Once hot, add the onion.Saute the onion for 3-5 minutes, or until browned and soft. Add the garlic and stir until fragrant.
Step 2. Add the oregano, basil, thyme, and black pepper and give the mixture a stir. Add the diced tomatoes. Bring the mixture to a boil and then reduce it to a simmer.
Step 3. Cover the pot and allow to simmer for 7-10 minutes. Uncover the pot and add 3 cups of broth and half of the beans.
Step 4. Blitz the remaining beans and broth in a blender.
Step 5. Bring the soup to a boil again and add in the pasta. When the pasta is nearly cooked, add in the kale and the blended bean mixture.
Step 6. Continue cooking until the kale is tender and the soup has thickened slightly.
Step 7. Season with salt and pepper and add red chili flakes to taste. Garnish with more chili flakes and fresh basil.